Banana bread mug cake is perfect for a quick and satisfying dessert or snack.
Ready in just a few minutes, it delivers the warm, comforting flavors of banana bread without the hassle of baking a full loaf.
Great for breakfast, an afternoon treat, or a late-night craving. Top with a sprinkle of cinnamon, a drizzle of honey, or a handful of chocolate chips for extra indulgence.
Banana Bread Mug Cake Recipe
Equipment
- Microwave-safe mug 12 oz or larger
- Fork or small whisk
- Measuring spoons
- Microwave
Ingredients
- 1 small ripe banana mashed (about 1/3 cup)
- 1 egg
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking
- 1 tbsp maple syrup or honey
- Pinch of salt
- 1/2 tsp vanilla extract
- 1 tbsp chocolate chips or chopped nuts Optional
Instructions
- Mash banana in the mug until smooth.Add egg and whisk until fully combined.
- Mix in almond flour, coconut flour, baking powder, cinnamon, salt, and vanilla extract until smooth.Stir in maple syrup (or honey) and optional chocolate chips or nuts.
- Microwave on high for 90 seconds to 2 minutes until the cake is set but still slightly soft in the center.Let cool for 1–2 minutes before eating. Top with extra banana slices, nuts, or a drizzle of honey if desired.
Video
Notes
- Use a very ripe banana for a sweeter cake and stronger flavor.
- If the cake is too dry, add a teaspoon of almond milk to the batter.
- Over-microwaving can make the cake rubbery, so start with 90 seconds and adjust as needed.
- Sprinkle a pinch of sea salt on top to enhance sweetness
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 38g |
| Protein | 9g |
| Fat | 15g |
| Saturated Fat | 5g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 185mg |
| Sodium | 180mg |
| Potassium | 420mg |
| Fiber | 5g |
| Sugar | 18g |
| Vitamin A | 220 IU |
| Vitamin C | 5mg |
| Calcium | 80mg |
| Iron | 1.2mg |
What about Altenative Ingredients for this Recipe?
Switching up ingredients in a banana bread mug cake recipe allows for flexibility based on dietary needs or taste preferences. For a grain-free version, almond flour and coconut flour work well together, but oat flour or gluten-free all-purpose flour can also be used.
For those avoiding eggs, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) makes a great binding substitute. Different sweeteners can easily change the flavor profile. Maple syrup and honey provide natural sweetness, but agave syrup, coconut sugar, or mashed dates are excellent substitutes.
For a lower sugar option, try liquid stevia or monk fruit sweetener. Adding texture boosts the overall experience, mix in chopped walnuts, pecans, or sunflower seeds for a satisfying crunch. Chocolate chips or dried cranberries bring a sweet touch, while shredded coconut adds a tropical hint.
Milk alternatives can also be adjusted. Almond milk or oat milk works well in place of regular milk, adding a slight nutty or creamy taste. Adding a teaspoon of nut butter like almond or peanut butter creates a richer texture and more complex flavor.
A sprinkle of cinnamon or nutmeg enhances the warmth of the banana flavor, while a dash of sea salt helps balance the sweetness.
Summary
Customizing a banana bread mug cake with alternative ingredients makes it easy to adjust for dietary needs and personal tastes.
Simple swaps like using different flours, sweeteners, or add-ins create new flavor profiles and textures without complicating the recipe.
Experimenting with these changes ensures the mug cake remains quick, satisfying, and delicious every time.